Benihana-Style Bites
If you’re like us, you love a good Teppanyaki grill.
Over the years, we’ve become borderline obsessed with hacking Teppanyaki restaurant recipes. You know the ones… those delicious iconic dishes you’ve come to know and love at every visit.
For example, that carrot ginger dressing on the appetizer salad… pure yum. And, it’s healthy too.
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Beyond the Teppan Table
Sure, this is an easy vinaigrette that’s great on a salad accompanying stir-fry and Asian flavors. But we love it as an everyday go-to for other salads because it’s so dang refreshing.
We enjoy this carrot ginger dressing recipe on our Blackened Shrimp Salad.
Its slightly sweet, ginger flavor profile pairs perfectly with spicy proteins… like blackened chicken, fish or shrimp. Together over salad greens, it’s an amazing burst of flavor.
Try it on shredded cabbage for a nice, refreshing Asian cole slaw. Or, as a dipping sauce for stir-fried seafood or vegetables.
Store your carrot ginger dressing in the fridge for up to a week.
Jump to recipe Make blackened shrimp salad
Rec
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| Prep Time | 10 minutes |
| Servings |
cups |
- 2 medium carrots approximately 1/3 pound
- 2 inches ginger root
- 1/4 small white onion
- 1/4 cup rice wine vinegar
- 3 tablespoons water
- 1 tablespoon tamari sauce (gluten free). Can substitute soy sauce. Soy sauce not gluten free.
- 2 teaspoons sesame oil
- 1/4 cup peanut oil can substitute another neutral oil
Ingredients
| |
- Peel and rough chop carrots, ginger root and onion prior to blending or processing.
- In a blender or a food processor, combine carrots, ginger, onion, rice wine vinegar, water, tamari and sesame oil. Puree. With only lid insert removed, drizzle in peanut oil slowly while the motor is running to emulsify.
Refrigerate for up to a week in an airtight container.
Recipe courtesy of www.sisterspicekitchen.com © 2018 Spice Brands, Inc. All rights reserved.
